Coconut Free Fig, Fennel & Orange Salad with Apple Cider Vinaigrette
This salad is a showstopper — the kind of thing that looks like it came from a fancy bistro but comes together with nothing more than a sharp knife, a mandoline, and a good whisk. Sweet quartered figs, juicy orange supremes, and paper-thin shaved fennel create layers of flavor and texture that feel genuinely luxurious. The peppery arugula and torn fresh mint keep everything bright and lively, while the fennel fronds add a delicate, herby finish that ties the whole bowl together. The apple cider vinaigrette is the real secret weapon here — a quick emulsion of vinegar, raw honey, turmeric, and ginger that's warm and tangy without overpowering the fresh produce. Many store-bought dressings sneak in unexpected additives, so making your own from scratch means you know exactly what's going in. Every single ingredient in this recipe is naturally free from coconut in any form, so there's no substituting or label-scanning required. Serve it immediately after tossing for the best texture, and don't skip the flaky sea salt finish — it makes everything pop.
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Learn more →Ingredients
4 servings
For the vinaigrette
- 2 tbsp apple cider vinegar
- 1 tsp raw honey
- ¼ tsp ground turmeric
- ⅛ tsp ground ginger
- 3 tbsp extra-virgin olive oil
- ¼ tsp fine sea salt
For the salad
- 1 large fennel bulb (about 12 oz), fronds reserved
- 2 large navel oranges
- 8 fresh figs, stemmed and quartered
- 2 cups arugula
- 3 tbsp fresh mint leaves, torn
For serving
- flaky sea salt, to taste
Instructions
- 1
In a small bowl, whisk together the apple cider vinegar, honey, turmeric, and ginger until the honey dissolves. Drizzle in the olive oil in a thin stream, whisking constantly, until the dressing is emulsified and slightly thickened. Season with the fine sea salt and set aside.
- 2
Trim the fennel bulb: cut off the stalks, halve the bulb lengthwise, and remove the tough core with a V-cut. Using a mandoline or a sharp knife, shave the fennel crosswise into thin slices, about 1/16-inch thick. Place in a large mixing bowl. Roughly chop 2 tablespoons of the reserved fennel fronds and add them to the bowl.
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